FoodNetArchive

The King's College Hospital book of cooking recipes

1907

Page 48 · 5 recipe records on this page

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Mix 2 tablespoonfuls of flour with a spoonful of cream, then add 3 eggs and a little lemon peel and salt; beat them well together, then add a little new milk and another spoonful of cream✪ French Pancakes (1), about a pint altogether. Make the frying-pan hot, and put just enough of the batter to cover the bottom. Fry it on one side just enough to lift out, and sift a little white sugar between each as you do so; put them on one another and salamander them over the top. Mrs. Tunnard. French Pancakes (2). 20zs. Butter. 20ZS. Flour. ^pt. Milk. 20ZS. Sugar. 2 Eggs. Mix butter and sugar well, add 2 eggs, then the flour; beat well, add 1 teaspoonful of baking powder and a little vanilla✪ French Pancakes (2). Butter three saucers and put a little of this mixture in each. Place the saucers in a flat baking-tin, and bake for about 15 or 20 minutes in a moderate oven; turn out of the saucers and place one on the top of the other with a little jam spread between each. Serve hot. Mrs. Bernard Myers. Friends’ Pudding*. ^lb. rubbed Potatoes. Mb. finely-chopped Apples. Mb. Sugar. /ox 4 lb. Butter. i juice and rind of a Leinon✪ Friends’ Pudding. Chop the rind very fine, mix. and bake one hour. Miss Perkin. 120 ^>-7. — y S/>nA& -S’- 2 A^f yL /UJ- /h*’ * /*»'***'■ “** £ ^ / /w «***~- ^ X /? t ^Lt^yc i'Ayz c 7~ t / '*“'**' •' *- " J l A w JftfZ' t/{\/fc<ud> ■ -/^A^d jfut V ^ ^ ^ ^ ' a ] '* Clr ^ //& P*^ r ' ^ //a4^. /&*££/&*■, d ^ '/■ j /& r '/, XV > A ^ ^W , xX W ^ ^ A/ ^ «^r ja/i-e-% i-ca* %^jr , ' 0*U kvj' '/fyi urc^i* i A^/~A> Ss***- yy%d ~ / ' Afird* £*&l lO<U£y . ' fyA/77 /*/?' ' yUM &*- ydy*£{ y^Asyi. ^ - HrtCt / / mr>^- d ytAAA Z&c'T t , / dtp'/' '/Hint £Jad£\/ . /Atd> /*Ad t£d ypddz ♦ ’fy/i<H-~- fvsuM- AM jfM? yf Jm* / d^d ) Xt (fi cr^ f Z^a.1 ■n& 4^ , zxM / tyu*d f ^)-^- ;u&? 0U»~ &* it f &**»**■ *~" ^ -fid f°T- 3 tfju M 4ke <“ m it * ** , ^ u^ Jfa Jafr, (_ X / </> (O fb ;od f Uf U <n tnJZ— iyiytu- hd lire S-fctr^Cf Add— £ Idh'c ■>Jtnmfut ■ of f^fttxcd- Uoe^l n -KUM tU+Tdr- (rr^ UtlL we 1 alt £ tncnUshd JUAU^, 1 the- c cd/7^d~^’'u>^ v&hc 2 fed- - ^ fj- zw * M ^ £ quads if aafay &>*- <fO'Vuni f (X (Tnc m act. to 3 CT^nX^r / (^CcdU\^/ fr^ J’^XstsC'd— ^ //Ain jAm*- ; //uxm Add a iuf^ f ^ 7 / tla A/urvn^J f DU ^ crUs*^ / Zoa/ d^<^- t/ty a jAmt ^ fnto^a- 4 >&&/ Ptvi-x ddtA /u?->T. a /r <d a /unf Llud- 9 /Atf <i'am£ 3UA ' jLdt ( l/A^&de. <f, c<*«- / ' — -, ;-- , )Lu V*~ ft, A" / "i*7A ^Cuet' ? frti $d d jy^ w Aten Add V , V „ r d: KING’S COLLEGE HOSPITAL TO SOUTH LONDON. . Felixstowe Tart. Mix 402s. cornflour with 402s. common flour, 1 teaspoonful (small) baking powder, 1 tablespoon- ful powdered white sugar; now rub in 302s. butter or lard; beat up the yolk of an egg with two table- spoonfuls of mi✪ Felixstowe Tartlk and stir it in. Knead the mass up into a light dough, roll it out to a round piece, fit it on a well-greased plate or round tin, roll up about an inch all round the edges, and crimp with the thumb and finger. Bake in a hot oven till of a golden brown, then nearly fill with stewed fruit or jam; spread over it the white of the egg beaten to a sntl froth, with a tablespoonful of caster sugar. Place the whole in a moderately heated oven, or before the fire, till it has set and is of a golden colour. Mrs. John Walters. Fauchonettes. 1 tablespoonful Flour. 1 tablespoonful Maizene, or Potato Flour. loz. Butter. T voiles of Eggs. A little Sugar. ✪ Fauchonettes